Mediterranean Trout with Potatoes

Preparation/cooking time: ca. 25m + Bake: ca. 35m

For 4 people

Nutritional Information

Contains 468 Kcal


  • 50 g raw ham, cut into thin strips
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 clove of garlic, cut into thin slices
  • 80 g dried tomatoes in oil, drained, finely chopped, 4 tbsp of oil set aside
  • a little pepper
  • 4 organic trout (approx. 250 g each)
  • 0.75 tsp. salt
  • 800 g waxy potatoes, cut into 2-cm-wide segments

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  • To make the filling, mix the ham with the remaining ingredients including the tomatoes. Add 1 tbsp of the reserved oil, season. Rinse the trout (inside and out) in cold water, pat dry, season the outside with salt. Stuff the fish with the mixture, cover and chill.
  • Mix the potatoes with the remaining oil and the sliced garlic, season and arrange on an oven tray lined with baking paper.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove the tray, push the potatoes to one side of the tray. Place the trout on the free side of the tray. Return to the oven for approx. 20 mins.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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